Masala Vadai or Parrupu Vadai is my fav so wanted to give a try at home. As I've been used to the shop bought ones, was very skeptical whether I wud succeed in my try. But the recipe proved me wrong, it came out super crispy outside and crunchy inside...making it perfect. Ammas fav too so another reason to give a try :)
1.Wash and soak channa dal for 2 to 3 hrs. Then drain the water completely and keep aside. Grind together garlic, red chillies, ginger and fennel seeds to a coarse paste.Set aside.
2.Then grind channa dhal to a coarse mixture make sure it should not be thick...Few dhal as whle here and there is fine. Then transfer the mixture to a bowl. Add onions, sooji, coriander leaves, salt, garlic fennel paste and mix well.
3.Do not add water, it will look crumbly but will get together easily. Make equal lemon sized small balls out of the mixture, and pat them on your palm to form a circle to medium thickness.
4.Arrange them in a plate ready to deep fry. Heat oil in a kadai and deep fry them till golden brown, turning over both sides. Drain it on a tissue paper.
Hope you are all set for the festive mood. I am all set to prepare/try new sweets this time. So stay tuned to check the festive specials for this diwali.
Crispy Masala Vadas ready to be served!
My Notes :
- The method is very easy, the only thing to note down is the consistency and texture of the batter. It should very thick and in coarse form.Sprinkle little water while grinding ONLY if its too dry.
- I usually add small onions as it gives nice taste to the vadas, You can alternatively use big onions too.
- Rice flour is added to give nice crispness to the vadas. If your batter becomes runny also, this rice flour comes to our rescue, so add in more than the above mentioned quantity incase your batter is very runny. Rava/Sooji also gives a good amount of crispiness so use either rice flour or rava.